What other types of wheat grains can be used in breads?

By-products of milling white flours are unprocessed wheat bran and wheat germ. They add color, nutrition, and fiber to breads.

Wheat germ, Wheat Berries, Barley and Millet

Wheat Bran is the outer husk of the wheat, which is separated from the white flour during processing. Add a spoonful or two to your favorite recipe to provide extra fiber, texture and flavor. Or, substitute the wheat bran for part of the white bread flour.

Wheat Germ is the embryo or heart of the grain kernel. You can use it in its natural state or toast it for a nutty flavor.

Cracked Wheat is the whole wheat kernel, broken down into rather large pieces. The pieces are hard so it is best to soften them.

Bulghur Wheat is made from the grain of wheat. It is partially processed by boiling, which cracks the wheat kernel. You can add bulghur wheat to doughs to provide a crunchy texture.

Tips for using grains

• Wheat germ increases the nutritional value of bread, but it also inhibits the gluten action. Do not use more than 2 tablespoons for every 2 cups of flour.
• To soften cracked wheat, simmer in hot water for 15 minutes, then drain and cool.
• You don't have to cook bulghur before using in a recipe, but you might want to soften it by soaking it in water.

Mill your own wheat for flour

View our selection of wheat grains.

We offer a selection of grains for milling your own flour to make nutritious and wholesome bread.

Sources:
Copyright © 2007 - ACH Food Companies, Inc. All rights reserved.
www.FLOUR.com
www.thewondermill.com
www.kamut.com
Copyright © 1999 Mosher Products
Copyright 2005. U.S. Wheat Associates. All Rights Reserved.
Shapter, Jennie. Bread Machine - How to prepare and bake the perfect loaf. Hermes House 2003.